Easy Cinnamon Raisin Bread Pudding

 

One of my all-time favorite winter time desserts is bread pudding.  Traditionally in Ireland and England, bread puddings are steamed, but sometimes there just isn’t enough time in the day to dedicate a few hours to steaming a raisin pudding.

My kids love cinnamon raisin bread, so I buy many loaves each week.  As I toasted a few slices one day I got to thinking what a perfect ingredient for bread pudding.  It already has raisins and cinnamon, so I decided just a few more ingredients might create a very simple bread pudding, that could be baked in the oven, instead of steamed.

Once I developed my recipe, I was in heaven.  I hope you enjoy my hassle-free, bread pudding recipe, no boiling required.

Ingredients:

  • 14 medium slices cinnamon-raisin bread (1 loaf minus the outer crusty slices)
  • 4 large eggs
  • 2 cups whole milk
  • 1/2 cup sugar
  • 1fl oz brandy
  • 1 teaspoon ground cinnamon
  • 2 tablespoons chopped crystallized ginger
  • 1/2 cup golden raisins
  • cooking spray (for baking dish)

Crack the eggs into a large mixing bowl and add the milk.

Pop in the sugar.

Pour in the brandy and whisk.  If you like a little less brandy flavor, reduce to 1 tablespoon instead of two, or even omit if you prefer.  The alcohol is burnt off during the cooking process, so all that remains is a lovely, warm, cognac flavor throughout the pudding.

Sprinkle the cinnamon into the egg mixture.

Chop the crystallized ginger into small pieces before adding to the egg mixture.  The pieces can be a little large straight out of the bottle, and could be overwhelming when chewed in large chunks in the pudding.

Next come the golden raisins.

Now, it’s time to cut up the bread into 1 inch square pieces.  I usually cut each slice into nine relatively equal squares.  Make sure you break up the bread pieces before adding them to the egg mixture.  They tend to stick together, especially if you cut five or six slices together at a time, like I do.

Add half the bread and mix gently.

Mix in the rest of the bread and press it down into the egg mixture to make sure it is well covered.  Leave the pudding mixture sit for 15 minutes to make sure the bread soaks up as much milky egg mixture as possible.

While waiting for the bread to soak, turn the oven to 350 degrees F to pre-heat.  Prepare an 8 x 8 inch baking dish by coating it with cooking spray.

When the bread has soaked for 15 minutes and the oven is hot, pour the pudding mixture into the prepared baking dish.

It should look wet and soggy like this.

Bake it in the oven for 45 to 50 minutes.  When it is cooked a knife can be inserted and should come out clean.

Serve with hot custard, a favorite Irish and English accompaniment to any pudding.  My custard recipe is available by clicking here.

Or perhaps you might prefer some hot cinnamon bread pudding with a scoop of vanilla ice cream.  Whichever way you choose to serve it, this pudding is simply delicious.  I hope you enjoy it during the coming winter days.

Here is a printable version of the recipe:

Easy Cinnamon Raisin Bread Pudding

Serves 8
Prep time 30 minutes
Cook time 50 minutes
Total time 1 hours, 20 minutes
Allergy Egg, Milk
Meal type Dessert
Misc Serve Hot
Region British
Easy bread pudding utilizes cinnamon raisin sliced bread and is cooked in the oven rather than steamed to minimize the hassle of preparing this winter time favorite dessert.

Ingredients

  • 14 medium slices Cinnamon-raisin bread (1 loaf minus the outer crusty slices)
  • 4 Large Eggs
  • 2 cups Whole milk
  • 1/2 cup Sugar
  • 1fl oz Brandy
  • 1 teaspoon ground cinnamon
  • 2 tablespoons Chopped crystallized ginger
  • 1/2 cup Golden Raisins
  • Cooking spray (for baking dish)

Optional

  • 1 tablespoon sugar (to sprinkle on top of pudding)

Directions

Step 1 In a large bowl, whisk the eggs, milk, and brandy together. Add the sugar, chopped ginger, golden raisins and cinnamon. Mix well.
Step 2 Cut the bread into 1-inch pieces. Gently stir the bread pieces into the egg mixture. Let stand for 15 minutes, stirring occasionally.
Step 3 Preheat the oven to 350 degrees F, while the pudding soaks.
Step 4 Coat an 8-inch square baking dish with cooking spray.
Step 5 Pour the pudding mixture into the baking dish. If desired, sprinkle the top with a little sugar.
Step 6 Bake at 350 degrees F for 45 to 50 minutes. When cooked a knife inserted into the middle comes out clean.
Step 7 Serve warm with egg custard sauce or vanilla ice cream.

Slan agus beannacht leat!

(Goodbye and blessings)

Irish American Mom

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Comments

  1. This looks lovely!! I absoltely love cinnamon so can not wait to try this!!!

  2. I’ve done a few bread & butter puddings in my time but this one looks fantastic. And so easy. A great idea to add step by step photos too – I can teach my son to make.

  3. Mairead I was very interested in the addition of the crystallized ginger (had not seen that before in a bread and butter pud) it sounds good and wanted your opinion , as from one Irish woman to another I do consider you a great Irish cook :) your brown bread is like my mums perfect!! What do you think it adds to the recipe? Do you always add it in? I like ginger but am a bit nervous of adding it.

    • Hi Deirdre – Crystallized ginger is not a typical ingredient in an Irish bread pudding, but I like the spicy-sweet flavor it adds. I think it compliments the hint of brandy I use. If you are afraid of biting into a large piece of spicy ginger, make sure to chop it extra fine. That way you will not bite into a large moist, chewy lump limiting potential flavor explosions as you chew. Have a great weekend!

  4. Maureen O Hanlon says:

    Hi Mairead,
    Hope you all are well. I love the recipie for the bread pudding, :)

  5. Does it have to be warm? My daughter needs to make a cultural food and I thought maybe this would be OK.

    • Yvonne – This pudding is best served warm with custard or cream. I eat it cold and love it, but that may be an acquired taste. Also I would omit the brandy even though the alcohol burns off in cooking. The brandy flavor is more intense when it is eaten cold.
      Best of luck finding a good cultural recipe. Shortbread is an easy one for transporting. Originally Scottish, these cookies are a favorite in Ireland. I have not shared my recipe for shortbread yet, but will try to get it done before Christmas.
      All the best,
      Mairead

      • Thank you for your help! I am going to still try it for the kids, but I will be omitting the brandy and ginger.
        Is it something that can be left out for half a day or does it need to be placed in the refridgerator? My daughter will be taking it to school for a cultural experience.

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